Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Microwave the jam in a microwave-safe bowl until loosened, 20 to 30 seconds. Stir in the mustard; set aside.
- Heat 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 1 crepe; stack 2 slices each ham, turkey and cheese on one half of the crepe. Cook until the crepe just starts browning on the bottom and the cheese starts melting, 1 to 2 minutes. Fold the crepe in half over the filling using a spatula, then fold in half again to form a wedge. Flip the wedge and cook until the bottom is browned, about 30 seconds. Transfer to a plate. Repeat to make 3 more crepes. (Remove the skillet from the heat between batches if it gets too hot.)
- Toss the greens and frisee with the olive oil and a pinch each of salt and pepper. Serve the crepes with the raspberry mustard and salad.
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Davi Bispo Reis
[email protected]This looks delicious!
Masho Edao
[email protected]I can't wait to try these!
T3 Rabita
[email protected]Thanks for sharing this recipe!
Sagar GC
[email protected]These were easy to make and turned out great!
Lookz Rhoo
[email protected]I'll be making these again for sure!
Nikkie Gavin
[email protected]Yum!
Shakeia Johnson
[email protected]These were a bit too sweet for my taste, but my kids loved them.
WARLEAD
[email protected]Not a fan of crepes, but these were pretty good. The filling was tasty and the crepes were cooked just right.
Shebaz Jan
[email protected]These crepes were so easy to make and they turned out perfectly. I used ham and cheese, but you could really use any fillings you like.
Chinonoso Solomon
[email protected]I've made Monte Cristo sandwiches before, but never with crepes. This was a game-changer! The crepes added a whole new level of deliciousness. Highly recommend.
ff arafat
[email protected]These Monte Cristo crepes were a hit with my family! The combination of sweet and savory flavors was perfect, and the crepes were so light and fluffy. I will definitely be making these again.